Roasted Japanese Turnips & their Balsamic Greens


  • bunch young Japanese turnips with greens
  • a dozen sprigs of fresh thyme
  • olive oil
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  • salt & pepper
  • shallot
  • drizzle honey
  • squeeze fresh lemon (Meyer especially good)
  • white balsamic vinegar


  1. For the turnips: Preheat oven to 400 degrees.  Remove the greens from the turnips, leaving an inch or two of the stalks still attached. Scrub turnips, no need to peel them. Wash the greens and cut in half, keeping the thicker stalks separate from the more delicate leaves. Set greens aside. For easy clean up, line a baking sheet with parchment paper. Cut the turnips in half from top to bottom and place cut-side up on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, toss sprigs of thyme about. Place in oven for about 40 minutes. Flip turnips over after 20 minutes, return to oven for another 20 minutes.
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  3. For the greens: Dice 1 tbs. of shallots. Remove the leaves from several sprigs of thyme. When turnips are nearly done, place a skillet on medium heat. Drizzle olive oil and add shallots after about a minute. Cook half a minute or so, then add the stalks of the greens. Saute for a couple minutes, stirring continually.  Add the greens and drizzle a spoonful of water.  As it evaporates, add some vinegar, honey, thyme leaves, salt and pepper. Plate the greens, roll the turnips in the skillet then scatter about the top of the greens. Add lemon juice and serve hot.


Leah Beckett